How is August going so far for ya? Busy? Back to school shopping?
I am so glad that part is over for me…I may sound mean, but having kids in school for half of my day is so relaxing. I see mom readers nodding hehe
Weekends are always busy around here; full house, baking experiments, tasting recipes, photoshoots…so “me” time is really necessary during weekdays. I started with my regular workout routine every single day, honestly, I think my lungs are running away from me. I guess I am not yet fully healed from a recent cold. Cough attacks still keep driving me crazy.
Anyhow…let’s skip all that “ME” talk and move onto these yummy matcha pretzels. They might not look perfect, I know! Even hubs started to laugh when I put them in front of him, and I know I will get some harsh comments about it, but in my defense, they were very yummy.
My youngest one loves anything matcha. He asks me often to make him “green” crepes. All three are so different and chose completely different dips to munch these with…to give you an idea, my oldest one, Alex ate these with honey mustard, my girl, Anna with Mayo+Sriracha (that’s why she is my girl) and youngest one, Dani dipped pretzels into sour cream + chives. Personally, I preferred with of course olive oil mayo+ sriracha, it gave me an extra kick.
I took my time and made complete step by step instructions. I thought it would be more helpful if you decide to make these.
First, let me say that I absolutely love both Green Tea Powder and Thai Sriracha Sea Salt. I am like obsessed with those two so I decided to make these delicious pretzels. Now, let’s get started!
STEP BY STEP INSTRUCTION:
Green Tea (Matcha) Soft Pretzels
- cups 250g All Purpose Flour + more for dusting
- 2 tsp. Salt 10g
- 1.5 tsp. 7.5g baking powder
- 3 tsp. Sugar 1 tbsp. /14g
- 1 Tbsp. Dry Yeast 14g
- 3/4 cup 177.4ml warm water
- 1.5 tsp. Matcha Powder
- 4 oz 118ml water
- 2 tbsp. 30ml Oil
- 1 egg mixed
- Thai Sriracha Sea Salt
- Black Sesame Seeds
- Toasted Sesame Seeds
- Warm up 3/4 cup of water and dissolve 1.5 tsp. green tea powder by whisking until there are no lumps; set aside.
- Mix together in a small dish dry yeast and 1 tsp. Sugar, add little less than 1/4 cup warm water, stir and let the yeast become bubbly/frothy.
- In a large bowl add All-Purpose flour, and add salt, baking powder, mix. Add remaining 2 tsp. sugar, mix again. Make a well in the flour and add activated dry yeast. Slowly pour in about few tbsp. of dissolved green tea powder water, mix in with the activated yeast and flour. Add the rest of the green powder water, stir then add water about 4 oz. Mix with the wooden spoon, then knead for 10-12 minutes until dough becomes elastic and when you touch or poke it doesn't stick too much to your fingers.
- Code the dough ball well all around with oil. Cover and let it rise in a warmer area for 40-50 minutes, or until almost double in size.
- Preheat the oven o 400°F (200°C/gas 6-moderately hot).
- Once the dough is almost double in size, knead it for few minutes, make a ball then cut into equal parts (like in the picture). Make thinner strips of dough, then make pretzels. You can make a double loop if you desire (I made one as you can see).
- Place them on well greased baking sheet/OR lined baking pan with parchment pepper/OR nonstick alum.foil.
- Mix the egg lightly, then brush on each pretzel. Sprinkle with Sriracha Sea Salt and sesame seeds.
- Bake for 20-25 minutes in preheated oven, depending on your oven. Color needs to be slightly golden to golden brown.
- Once done, cover with kitchen cotton towel for 10 minutes to rest and cool down.
- Once cold, store in Ziploc bags, or airtight container for freshness. Preheat for 10-15 seconds to eat, if you desire.
You do not need to put Green Tea powder, and certainly, you can use any topping that you like. Make sure that dough is firm, much like dough for pizza. It also needs to be elastic, if you knead long enough the dough will become more flexible and not breakable. When it comes to liquid, always add a little bit at the time. Mix and see if you need more; also if you add too much water you can adjust with FLOUR, or another way around if its too much flour, add splash more water. My oven bakes the best on 410°F-420°F, but I baked these in other ovens and sometimes 400°F works the best. You know your oven, so you can adjust what's the best for you.